Pickled Eggs
10 ingredients
8 steps
Ingredients
- 2 Tbsp. prepared mustard
- 2 c. cider vinegar
- 1/2 c. water
- 1 c. sugar
- 2 onions, sliced
- 12 hard-boiled eggs
- 1 tsp. salt
- 1 tsp. celery seed
- 1 tsp. mustard seed
- 6 whole cloves
Directions
-
1Blend mustard with a little vinegar.
-
2Add remaining vinegar, water and spices.
-
3Cover; heat to boiling, then simmer 10 minutes. Pour over onions and eggs.
-
4Cover and refrigerate overnight.
-
5I usually keep in 1/2 gallon canning jar in fridge.
-
6Keeps about 1 month.
-
7As eggs are eaten, more can be added.
-
8Change brine every month.
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